Nutty Thai Chicken
By: Joanna Johnson for the National Peanut Butter Lover’s Recipe Contest
Ingredients
2 lb. boneless, skinless chicken breasts
1 can light coconut milk
1 can tomatoes with diced green chilies
2 tablespoons creamy peanut butter
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1-2 tablespoon olive oil
chopped cilantro (optional)
Directions
Season chicken with salt and pepper. In a large skillet, heat oil to med-high and brown chicken on both sides. Place in a slow cooker. In a medium bowl, whisk together coconut milk, peanut butter, sugar, and salt. Gently stir in tomatoes. Pour over chicken. Cook on low for 7-8 hours. Garnish with cilantro. Serve over rice or as an entrée by itself.
Nutrients Per serving
| Calories | 421 |
| Calories from Fat | 179 |
| Fat | 20g |
| Trans fats | 0 |
| Cholesterol | 145mg |
| Carbohydrate | 9g |
| Protein | 52g |
| Fiber | 0g |
| Sodium | 904mg |
